Lemon and blueberry loaf recipe

Posted in Recipes.
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For an indulgent sweet treat, you really need to try this lemon and blueberry loaf! A slice of this easy, yet delicious cake will go perfectly with your cup of tea and it’s also a great treat to enjoy with friends.

You can use either fresh or frozen blueberries when making this recipe and it’s also freezer friendly, even when iced.

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  • Prep time : 15 mins
  • Cooking time : 50 mins

Lemon and blueberry loaf ingredients

  • For the cake:
  • 125 grams butter – softened
  • 1 tsp vanilla extract
  • 1 cup caster sugar
  • 3 eggs
  • 1½ cups plain flour – plus 1 tbsp extra to sprinkle over the blueberries
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ½ cup milk
  • 1 tbsp finely grated lemon rind
  • ½ cup blueberries – fresh or frozen
  • For the icing:
  • 1¼ cups icing sugar mixture
  • 2 tbsp lemon juice
  • 2 tbsp coconut to decorate – optional

Method

  • Line a large loaf tin with baking paper and preheat your oven to 160°C.
  • In the bowl of an electric mixer, add the softened butter, vanilla extract, caster sugar, eggs, flour, baking powder, bicarbonate of soda, milk and lemon rind and mix on a low speed until all of the ingredients have just combined. Increase to a medium/high speed and mix for 2 – 3 minutes or until the mixture is smooth.
  • Place the blueberries into a small bowl and sprinkle the extra flour over the top of them. Lightly toss until they are coated in the flour.
  • Add the blueberries to the bowl with the cake mixture. Gently fold them through to combine with the loaf batter.
  • Pour the mixture into your prepared cake tin and place into the oven to bake for 50 minutes or until the cake is cooked through when tested with a skewer.
  • Carefully remove the cake from the oven and let it cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
  • Once cool, prepare the lemon icing by sifting the icing sugar into a bowl and adding the lemon juice. Mix until it reaches a smooth and soft consistency. If your icing is a little too thick add ½ tsp of hot water until it’s the right consistency to spread over your loaf.
  • Use a spatula or a butter knife to then spread the icing over the cake and set aside for 10 minutes to allow the icing to set.

Notes

  • Your loaf mixture won’t be completely smooth due to the lemon rind pieces.
  • It’s important to make sure your butter is at room temperature before using.

Browse our recipe section for more great meal ideas and treats to try. 

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